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+ servings
Garlic oven-roasted eggplant

Get the Recipe: Garlic Oven-Roasted Eggplant (Vegan)

This garlic oven-roasted eggplant makes an amazing plant based dinner or side dish! It’s flavorful, tender and easy to make with just a handful of simple ingredients. Serve over rice for comfort food perfection.


  • 2 eggplants
  • 3 tbsp vegan butter
  • 1/4 cup soy sauce
  • 3 tbsp olive oil
  • 2 tbsp rice vinegar
  • 2 tbsp sriracha
  • 4 cloves garlic, minced


  • Skillet
  • Conventional oven
  • Mixing bowl
  • Baking tray


  • Prepare the eggplant: remove the top, then slice it in half, and make diagonal scores going in opposite directions across the cross-section.
    2 eggplants
  • Preheat the oven to 200 degrees C/400 F.
  • Melt some vegan butter in a large frying pan or skillet over a medium-high heat. Place the eggplants flat-side down in the skillet, and cook for 5 minutes, until starting to brown. 
    3 tbsp vegan butter
  • Make the glaze by stirring together soy sauce, olive oil rice vinegar, sriracha, and garlic. 
    1/4 cup soy sauce, 3 tbsp olive oil, 2 tbsp rice vinegar, 2 tbsp sriracha, 4 cloves garlic
  • Arrange the eggplants on a large baking tray lined with parchment paper, and brush them with the glaze generously. Bake in the preheated oven for 25 minutes, until fully cooked through.
  • Serve immediately with chilli flakes, cilantro and chopped peanuts.
Calories: 227kcal, Carbohydrates: 15g, Protein: 4g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Sodium: 1055mg, Potassium: 580mg, Fiber: 7g, Sugar: 8g, Vitamin A: 464IU, Vitamin C: 11mg, Calcium: 30mg, Iron: 1mg